Roasted Beets with Spinach and Cranberry Vinaigrette

This salad proves that winter eating can be colorful!


2 lbs beets
1/4 cup cranberry mustard
1/2 cup olive oil
1 bag spinach
4 oz fresh goat cheese
1/2 cup pecans toasted


  1. Heat oven to 350F
  2. Wash the beets, toss them with a glug of olive oil, 1/4 cup of water, salt and pepper and place in a baking dish
  3. Cover with tin foil and steam roast until tender, about 25-35 minutes
  4. Remove from the oven, peel and cut into large irregular pieces
  5. Combine the cranberry mustard and olive oil with a big pinch of salt and shake
  6. Dress the spinach with the cranberry mustard, top with the beet pieces, dot the goat cheese all over, and finish with the pecans to serve